JoNorvelleWalker

I was attempting to enable you. I ended up enabling myself.

I consulted the Wusthof site today and they say the bevel on their European style knives is 14.9 degrees and on their Asian style knives the bevel is 10 degrees. I have a couple Wusthof Le Cordon Blue paring knives (no longer in production) and I prefer the Le Cordon Blue to the Classic series because of the gigantic bolster on the Classic. If I wanted another Wusthof pairing knife I would choose the Ikon. Not only are the bolsters better but the handles are longer than the Classic and to me more comfortable. However if I really wanted a pairing knife I would go with Watanabe. I have two Watanabe knives and they are superlative. There are three pairing knives on this page, one of which is out of stock: https://www.kitchen-knife.jp/special/petiteknife.htm Those three are double bevel, but if you wanted to know the exact angle you could write and ask him. Other than that I have an almost antique paring knife from Chicago Cutlery from back when Chicago Cutlery made knives and was not just a brand name as sadly it is today. I reserve mine only for scarifying loaves. I also have a MAC paring knife. The MAC is sharp and cuts OK, but it is too light. For me the MAC does not spark joy. Have fun on your search! Edit: the Wusthof knife @ElsieD shared I believe is this one: (eG-friendly Amazon.com link) I was surprised it does not have the typical bolster of the Classic series European style paring knives.

No picture, but tonight's beef rib was a success. Two and a half hours at 107C. Final temperature 94C. Lovely.

Please give us more information. Meanwhile start reading these threads: https://forums.egullet.org/topic/144208-home-made-ice-cream-2013–/ https://forums.egullet.org/topic/152508-home-made-ice-cream-2015–/

Five hours. Overdone but not inedible. The ribs did not look done when I checked at three hours. Also there was a problem that I neglected to replenish the pellets when they ran out.

Ribs again, pork spareribs. Temperature 93C, as last time, with sweetwood blend. I salted for two hours and used a rub recipe from Meathead. Wish me luck.

Since no one else has mentioned it -- till midnight tonight, Penzeys is having 25% off everything, including saffron and vanilla.

Yes, and here is another I have that's a few cents cheaper (eG-friendly Amazon.com link)

I evaluate a lot of kitchen products. I have more than half a dozen mandolines. But my favorite is one I actually purchased: (eG-friendly Amazon.com link) This model exists in exact clones for a lot less. I've ended up in the emergency room after slicing myself with a knife. So far not yet from a mandoline.

Pineapple ice. Brix was 13.1 and sweetness to my taste was perfect. If the presentation looks odd, I was adjusting the machine for different textures. I have another free trade organic pineapple waiting in my dining room.

I remembered I had a long lost bottle of Knudsen organic concord grape juice that I thought would be a good place to start with my experiments. Once I found it I froze 500ml in the machine... As may be seen the texture is light and airy, not like a sorbet and not like a granita. More like frozen flakes of popsicle. But at 13.9 Brix the taste wasn't sweet enough for me. If the color looks brown, that is because it was. As one might expect from grape juice that is old enough to drive. Clean up of the device was easy: just run water through it.

Batch 42: 90g blanched Spanish almonds 90g apricot kernels 350g water 280g sugar 60ml Wray & Nephew Overproof And I got a chance to use my new homogenizer!

My kitchen floor is sticky because I spilled lime juice on it.

I shall never again spill lime juice on the kitchen floor. But if I do it shan't matter much. The floor is already sticky.

I feel a little foolish. When I went to wash the shaker there was a big glob of coconut puree at the bottom. Shaking was not enough to get the coconut cream into suspension. The improvement I noted was almost certainly due to using less cream of coconut than in my prior pina colada. I could try homogenization but I doubt that it will happen. It's not like I were making a mai tai or something.

Cream of coconut is sweetened coconut puree: (eG-friendly Amazon.com link) Coconut cream is simply coconut puree. I find if I use all cream of coconut the drink is far too sweet. I might try omitting the coconut cream and using just a small amount of cream of coconut, so that pineapple flavor would be more prominent. I'd cut down on the rum too I'd think.

Shaken pina colada over shaved ice... 3 oz Cana Brava 3 oz fresh pineapple juice 2 Tablespoons cream of coconut 2 Tablespoons coconut cream juice of one lime

This may be too late to be useful but I have been evaluating an 11 inch frying pan from WANGYUANJI, the same company whose wok I suggested earlier. (eG-friendly Amazon.com link) Earlier today I used the WANGYUANJI to make an omelet. Results were as good as with the non-stick pan I usually use for omelets. I recently evaluated a more expensive Made In carbon steel frying pan but did not care for it as much. Both pans were used on induction. Alas, my Darto pans all rusted. Lastly, the WANGYUANJI pans and woks come in gift boxes. A nice touch (that may indicate the pans are overpriced).

The temperature of the drum is not adjustable, only its rotation speed. I could have gotten one of the units with a more powerful compressor, but I could not have lifted it. Also according to the manual, the bigger units are not air cooled. They require a dedicated water line to cool the compressor. @Ddanno Is the base for granita any different from the base for popsicles?

I juiced a pineapple and have half a liter of 13.5 Brix pineapple juice left. However I'd like to start with some liquid ingredients more expendable than my lovely pineapple juice. Again, I'm not wanting the texture of sorbet. Why would popsicle recipes not be a good place to start?

Sorry, I don't understand.

I have a "slushie" machine sitting on my kitchen counter where the Ninja Creami used to be. (eG-friendly Amazon.com link) So far I have used the appliance only for shaving unflavored ice. The method consists of a compressor cooled drum that rotates at variable speed against a sharp blade. I am impressed how well it works. It takes only about a minute before ice starts coming out. Despite the name, the result is nothing like a slushie, as I understand a slushie. I'm not looking for sorbet texture. I can do sorbet in the Ninja, which now lives in the bedroom. What I am looking for is a lighter, icier texture. There is a dial to adjust the texture from little frozen curls to the finest powdered snow.

Not popsicles exactly, but I would welcome some popsicle related advice. I am wanting to make a flavored shaved ice confection. Desserts such as snow cones, raspadilla, and shikashika are made by pouring flavored syrup over shaved ice. But what I want to do is freeze the mixture and then shave it. My assumption is such a recipe would be closer to a popsicle recipe than to a snow cone recipe?

That's what they would like you to believe. Here we have "Cornish game hens" that are just baby chickens. I've been to Cornwall. Didn't see any little fish. Just bad ice cream.

Success. Three hours at 93C. Final temperature 87C. Meat could be cut with a table knife. Juicy. Still difficult to chew, but that is a reflection on the condition of my teeth, not the fault of the spareribs. For next time I think I'd skip the rub and just use a little salt and garlic powder.